Instant Pot Chickpea Spinach Curry (Chana Saag)

1 cup dried chickpeas, overnight soaked and drained

1 tsp salt

water

Allow water, salt and beans to boil, reduce the heat and allow beans to cook for 45 minutes and filter.

1 tbsp coconut oil

1 cup onion, chopped

Press sauté in instant pot, when its hot, add oil, add onion, seranno, sauté for 5 minutes.

1 tsp ginger, grated

1 tsp garlic, grated

Add ginger, garlic, sauté for a minute.

1 tsp ground cumin

1/2 tsp turmeric powdr

1 tsp kashmiri red chili powder

1 tsp salt

1 tomato, chopped

Add tomatoes, spices, mix well and sauté until tomatoes softens. 

cooked chickpeas, drained

1/3 cup water

Add chickpeas, water, pressure cook in high for 5 minutes.

5 ounces spinach, chopped

1/2 tsp garam masala powder

1 tbsp lemon juice or 1/2 tsp dry mango powder (aamchoor powder)

Open the instant pot, press sauté, add garam masala, lemon juice or dry mango powder and spinach, mix and cook for 3 minutes.

Taste Note: Tastes AWESOME

Source: ministryofcurry

Cumin Rice

1 cup rice, rinsed

1 tsp salt

1 tsp cumin seeds

1 bay leaf

2 cups water

Cook rice with all the above.